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Cookie Dough Ice Cream

close up shot of Cookie Dough Ice Cream in a pan with some being scooped out with a ice cream scooped
Combine an edible chocolate chip cookie dough with whipping cream and a few other simple ingredients to make this creamy and rich cookie dough ice cream - no churching required!
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Table of Contents
  1. COOKIE DOUGH ICE CREAM INGREDIENTS
  2. HOW TO MAKE THIS COOKIE DOUGH ICE CREAM RECIPE
  3. STORAGE
  4. MORE RECIPES YOU'LL LOVE
  5. JUMP TO RECIPE

This simple homemade Cookie Dough Ice Cream is the easiest way to make creamy ice cream without needing to churn it! Instead, you can use your hand mixer and a few simple and delicious ingredients to make sweet vanilla ice cream with chunks of cookie dough! Easy peasy!

If you liked this recipe you should try our Easy Ice Cream Cake and our No-Churn Vanilla Ice Cream.

close up shot of Cookie Dough Ice Cream in a pan with some being scooped out with a ice cream scooped

MORE COOKIE DOUGH RECIPES:
Cookie Dough Cupcakes | Cookie Dough Bars


Cookie Dough Ice Cream raw ingredients that are labeled

You will need:

  • 2 cups whipping cream
  • 10 ounce can sweetened condensed milk
  • ⅓ cup butter softened
  • ⅓ cup packed brown sugar
  • 1 tablespoon vanilla
  • 1 cup all-purpose flour
  • 1 cup milk chocolate chips

SUBSTITUTIONS AND ADDITIONS

TOPPINGS: Use sprinkles, chocolate syrup, or any other ice cream toppings to make this dessert even more delicious!

Text

STEP ONE: Blend the butter and brown sugar together.

Cookie Dough Ice Cream process shot of ingredients being whisked together in a bowl

STEP TWO: Slowly add the flour.

Cookie Dough Ice Cream process shot of ingredients being whisked together in a bowl

STEP THREE: Add the vanilla and chocolate chips into the mixture. This is your cookie dough. Set it aside for now.

STEP FOUR: Whip the whipping cream with a mixer for at least 4 minutes, until soft peaks form. The cream will go through several stages. It will go through a bubbly phase to a slightly thickened phase, then to a rippling phase, and finally a puffy and airy phase.

PRO TIP: Be careful not to overmix the cream. Past the puffy stage, the cream will turn to butter! There’s no fixing that, so go carefully.

Cookie Dough Ice Cream process shot of ingredient being whisked together in a bowl

STEP FIVE: Gently stir in the sweetened condensed milk along with the vanilla extract. 

PRO TIP: Avoid over mixing, you don’t want to deflate the cream!

STEP SIX: Crumble in the pieces of the no-bake cookie dough into the ice cream, folding the mixture over carefully. Reserve about ⅓ to ½ cup of the dough to sprinkle over the top of the ice cream.

Cookie Dough Ice Cream process shot of ingredients being mixed in a bowl

STEP SEVEN: Pour the ice cream mixture into a clean loaf or casserole pan lined with parchment paper. Smooth it out into an even layer with the back of a spoon or an offset spatula. Sprinkle crumble on top.

Cookie Dough Ice Cream process shot of ice cream in a dish and crumbled with cookie dough

STEP EIGHT: Cover the ice cream with tinfoil or plastic wrap and freeze it for 4 hours.

PRO TIP: You can also freeze your ice cream overnight.

STORAGE

IN THE FREEZER: This dessert needs to stay frozen or else it will melt!

close up shot of scoops of cookie dough ice cream in a waffle cone

This cookie dough ice cream is the perfect treat for a family dinner and the delicious, classic flavor makes this no-churn ice cream worth skipping the store. I love to get a bowl and pile in scoops of ice cream but this dessert will stay intact enough to use a cone, unlike a lot of other homemade ice creams.

MORE RECIPES YOU’LL LOVE

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close up shot of Cookie Dough Ice Cream in a pan with some being scooped out with a ice cream scooped

Cookie Dough Ice Cream

5 from 3 votes
Combine an edible chocolate chip cookie dough with whipping cream and a few other simple ingredients to make this creamy and rich cookie dough ice cream – no churching required!
Prep Time 40 minutes
Total Time 4 hours 40 minutes
Servings 8

Ingredients
  

  • 2 cups whipping cream
  • 10 oz can sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/3 cup butter softened
  • 1/3 cup brown sugar packed
  • 1 tbsp vanilla
  • 1 cup all-purpose flour
  • 1 cup milk chocolate chips

Instructions
 

  • Blend the butter and brown sugar, then slowly adding the flour, then the vanilla and chocolate chips. Set aside.
  • Whip up your whipping heavy cream with a mixer for at least 4 minutes, until soft peaks form. The cream will go through several stages from bubbly, to slightly thickened, to rippling, and finally puffy and airy.
  • Gently stir in the sweetened condensed milk along with the vanilla extract. You don't want to deflate the cream, so avoid overmixing.
  • Crumble in pieces of the no-bake cookie dough into the ice cream, folding the mixture over carefully. Reserve about ⅓ to ½ cup of the dough to sprinkle over top of the ice cream.
  • Pour the ice cream mixture into a clean loaf pan or casserole dish lined with parchment paper. Smooth it out into an even layer with the back of a spoon or an offset spatula. Sprinkle crumbles on top.
  • Cover with tin foil or plastic wrap and freeze for 4 hours or overnight.

Nutrition

Calories: 598kcal | Carbohydrates: 58g | Protein: 7g | Fat: 38g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 154mg | Potassium: 210mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1256IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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